Manchego is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed. It is aged between 60 days and 2 years. Manchego...
Aromatic rosemary leaves coat this rich Manchego cheese, complimenting its nutty herbal flavor.This delicious Manchego is coated with Spanish Rosemary. Rosemary grows prolifically in Spain and makes a natural pairing...
Oveja Con Trufa (ewe with truffle) is made in the famous region of La Mancha, well known for its Manchego, in Spain. The milk used to produce this cheese is...
Oveja Flores (ewe with flowers) is made in the famous region of La Mancha, well known for its Manchego, in Spain. The milk used to produce this cheese is rich...
In French, mi-mou means half soft and refers to the quite oily texture of this otherwise firm cheese. Aged Mimolette is often described as a sharp but mild cheese that...
The Fromagerie Berthaut was born in 1956 from the traditional 200g Époisse. The cheese was awarded AOC status in 1991. The fabrication technique is very specific and particularly complex: the...
Made just 50km east of Paris in the region of Ile-de-France, Brie de Meaux can trace its history back to Emperor Charlemagne who, in 774 CE, extolled the virtues of...
Full fat soft cheese made with pasteurized cow's milk and pasteurized cream.
Ingredients: Pasteurized cow's milk, pasteurized cream, salt, rennet, culture.
Pasteurized.
180 g
